Pumpkin Spice Muffins {small batch recipe}

Pumpkin Spice Muffins | In Jennie's Kitchen

I was very hesitant about the name of this recipe, knowing that pumpkin spice anything has jumped the shark. It’s impossible to go anywhere this time of year without being slapped in the face with that trifecta of cinnamon, cloves, and ginger. But here’s the thing—I didn’t intend to make Pumpkin Spice Muffins, it just kind of happened.

Having baked more variations of pumpkin pie than many people will ever bake in a lifetime, I found myself with little bits of pumpkin puree from testing various canned brands. For the record, I think One-Pie is the next best thing to roasting and pureeing your own pumpkin. It’s not organic, I know nothing about the parent company, and I’m keeping it that way. In this case, ignorance is bliss.

The excess pumpkin puree left me craving muffins, and what better pairing with pumpkin than, well cinnamon, cloves, and ginger. So, yes, these are Pumpkin Spice Muffins.

Sue me if you feel so offended, or thank me if you wanted a new way to use up leftover canned pumpkin, or feel unapologetic about your love for anything pumpkin spice (guilty as charged.).

I baked these up as mini muffins to share at a school meeting a couple of weeks ago. Let me tell ya, folks—carrying a basket of fresh baked muffins either makes you loved, or sends people running for the hills. Baked goods often seem an enemy of the people, but once fellow parents heard they were sweetened with honey, I saw the sparkle in their eyes, and the muffins became more friend than foe.

Pumpkin Spice Muffins | In Jennie's Kitchen

There’s a tad bit of refined sugar, resulting from the 1 ½ teaspoons of molasses, but I’ll be offering a tip in the next in the next few days for making your own refined sugar free version. Okay, off to get my day under way. This has been week of happy, pre-birthday gatherings.

Monday was spent with a friend who’s become a very important part of my world. Wednesday, two of my best friends drove 120 miles from Brooklyn, and gifted me with the only thing I ever really want—time. We talked for four hours, and I’m still reeling from the high of every second together.

Today, I’m meeting Mikey’s best friend for breakfast, and frankly, Davey has become one of my best friends in the last few years, too. The big day is on Saturday. I didn’t know what to expect going into this week, as every year presents its own challenges, but if this is a preview of my next year on this earth, then perhaps 44 will be filled with hope, and love, and courage to keep going because I’ve no doubt how much I’m loved.

Pumpkin Spice Muffins | In Jennie's Kitchen


This recipe is now part of my new site, Simmering. It can be found by searching the archives here.







  • Lola

    Have you made this in regular size pans/cups? Wondering quantity and time Baking in that scenario? Thanks

  • Jennie

    Hi, Lola. I mentioned in the headnote that you can bake them as six regular-sized muffins, just add 7 to 10 more minutes to the baking time. -Jennie

  • Maria

    Perfect timing as I have to bake for an upcoming breakfast meeting after Thanksgiving. Minis would be great. Thanks and Happy Thanksgiving.

  • andrew

    doubled the recipe to make 12 full size muffins and the family, including two dads and a six and two year old, happily devoured them! while i didn’t have all the ingredients in the cabinet (somehow ran out of ginger without remembering), i added a mixture of pumpkin pie spice (i know, a controversial ingredient) along with the others listed and it created a subtle spice that hit you after the last chew. the pumpkin is definitely overshadowed but, well, when isn’t it competing with spices? the muffin definitely tasted healthy, as it leaned towards being, but did so in a refreshing and happy to indulge kind of way knowing the pounds of butter soon to be consumed!

  • Jennie

    Oops, my mistake. There’s no baking soda in this recipe. Will edit the recipe accordingly. -Jennie